Food & Food Culture

1:51pm

Thu August 8, 2013
Found Recipes

Don't Let The Price Of Pine Nuts Keep You From Pesto

Originally published on Fri August 16, 2013 3:10 pm

Julia della Croce says pistachio pesto is an economical — and delicious — alternative when Italian pine nuts can cost up to $120 per pound.
Nathan Hoyt Courtesy of Julia della Croce

Basil is growing thick and leafy in many backyard gardens throughout the U.S. right now, which means many people are thinking about pesto. It's one of the more basic sauces you can make — in addition to basil, all you need is Parmesan or Romano cheese, a little garlic, some extra virgin olive oil and Italian pine nuts.

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11:27am

Thu August 8, 2013
The Salt

Can Chocolate Boost Brain Health? Don't Binge Just Yet

Originally published on Fri August 9, 2013 12:10 pm

Researchers say one particular flavanol, (-)-epicatechin, may be the source of the brain benefits seen from consuming cocoa.
Philippe Huguen AFP/Getty Images

Wouldn't it be grand (and delicious) if we could boost our brain power with a daily dose of chocolate?

At first blush, a study published in the journal Neurology this week appears to offer tantalizing evidence that this may be the case, at least when it comes to seniors.

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2:01pm

Wed August 7, 2013
The Salt

Bring Home The Bacon Or Put It In A Meat Locker?

Originally published on Fri August 9, 2013 10:44 am

Time for a meat locker? One Flickr user's freezer after purchasing a large share of a pig.
Cowgirl Jules via Flickr

Why buy 1 pound of hamburger meat from a local farmer when you can buy 5 pounds — plus another 20 pounds of stew meat, steaks and roast — for as little as half the price of what it all goes for at the market?

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12:52pm

Wed August 7, 2013
The Salt

After Immigration Bust, Herb Grower Tries A New Path

Originally published on Wed August 7, 2013 8:58 pm

Ted Andrews, CEO of HerbCo International, says the H-2A agricultural guest worker program needs improvements.
Liz Jones for NPR

The ongoing immigration debate in Congress often spotlights the job market for people living in the U.S. illegally. Not long ago, that market included one of the country's top organic herb farms — until an immigration bust forced the business, based in Washington state, to clean up its payroll.

Ted Andrews, owner of HerbCo International, says he's learned some tough lessons during the transition to a legal workforce. Lesson No. 1: "There are events that can destroy a business in the snap of a finger," he says. "This was one of them."

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10:37am

Wed August 7, 2013
The Salt

Pot Liquor: A Southern Tip To Save Nutritious Broth From Greens

Originally published on Wed August 7, 2013 2:07 pm

Instead of throwing out the nutritious broth that's left over when you cook down greens, why not use it as the base for a delicious dish like this rockfish with clams in a garlic-shallot pot liquor sauce?
Alison Aubrey NPR

We don't have to tell you about the growing popularity of greens. From kale to collards to turnips, we've learned to embrace their nutrient-packed bitterness.

So here's a tip: When you're cooking up a big pot of greens, don't toss out what may be the most nutritious part — the brothy water that's left in the pot.

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